Use of spherical salt for reducing sodium content with no change in salty perception in the development of a lamb meat burger with high-rated technological and sensory properties

SOTERAS, T.; CUNZOLO, S; CARDUZA F; GRIGIONI, G

Revista del Foro de la Alimentacion, la Nutricion y la Salud

FANUS

Lugar: CABA; Año: 2019 vol. 1 p. 38 - 47

2683-9520

A spherical salt was the strategy used to reduce the sodium content in a lamb meat burger in relation to a control sample ?formulatedwith 1.5% sodium content? in order to maintain the same salty taste perception. e nal product was dened by aseries of tests developed with a sensory panel trained for salty taste detection. Sodium content, centesimal composition and fatcomposition were analyzed on raw burgers. Cooking yield and expressible moisture were estimated. A hedonic test was performedwith the nal product to assess overall acceptability. e developed burger contained 14.75% (w/w) less sodium than the controlsample but no dierence in its salty taste and presented adequate technological features. Furthermore, the burger obtained 87.5%of positive reviews in the acceptance test.